King Cake Sweet Bread (Printable Version)

A festive ring-shaped sweet bread with cinnamon filling and colorful sugar decoration.

# What You Need:

→ Dough

01 - 3/4 cup warm milk (110°F)
02 - 2 1/4 tsp active dry yeast (1 packet)
03 - 1/4 cup granulated sugar
04 - 4 cups all-purpose flour
05 - 1/2 cup unsalted butter, softened
06 - 2 large eggs
07 - 1 tsp salt
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp ground cinnamon

→ Filling

10 - 1/2 cup packed light brown sugar
11 - 2 tsp ground cinnamon
12 - 1/4 cup unsalted butter, softened

→ Icing & Decoration

13 - 1 1/2 cups powdered sugar
14 - 2–3 tbsp milk
15 - 1/2 tsp vanilla extract
16 - Purple, green, and gold colored sugars
17 - 1 plastic baby figurine (optional)

# Steps:

01 - Dissolve yeast and 1 tablespoon granulated sugar in warm milk, then let stand until frothy, about 5 to 10 minutes.
02 - In a large bowl, mix flour, remaining sugar, salt, nutmeg, and cinnamon. Add softened butter, eggs, and yeast mixture; stir until a dough forms.
03 - Knead on a floured surface for 8 to 10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise until doubled, about 1 to 1.5 hours.
04 - Combine brown sugar and cinnamon in a small bowl.
05 - Punch down dough and roll into a 10 by 20 inch rectangle. Spread softened butter evenly, then sprinkle with cinnamon sugar mixture.
06 - Roll dough tightly from the long side into a log, pinch seam to seal, and shape into a ring. Place on parchment-lined baking sheet.
07 - Cover and let rise for 45 to 60 minutes until puffed. Preheat oven to 350°F.
08 - Bake for 25 to 30 minutes until golden brown. Cool completely on a rack.
09 - Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over cooled bread.
10 - Immediately sprinkle colored sugars in alternating bands of purple, green, and gold while icing is wet.
11 - If desired, carefully insert plastic baby into bottom of cake before serving.

# Expert Advice:

01 -
  • The ritual of hiding a surprise inside transforms ordinary baking into a game that makes your guests laugh.
  • Warm spiced dough that tastes indulgent but feels lighter than a typical pastry.
  • Once you nail the technique, you can make it again and again without thinking twice.
02 -
  • The temperature of your milk is non-negotiable—use a thermometer if you have one, because yeast is finicky and won't activate if the milk is too cold or too hot.
  • Don't rush the rising time; this is where the dough develops flavor and texture, and cutting corners here will give you a dense, heavy cake.
  • The plastic baby must go in the bottom of the cake after baking and cooling, never before or during baking, or it will melt and ruin both your cake and your day.
03 -
  • If your kitchen runs cold, place the dough in a turned-off oven with just the light on, or use a proofing box—consistent warmth is your secret to beautiful rising.
  • The baby figurine tradition creates natural drama and laughter; if you skip it, you've removed the most memorable moment, so I'd encourage you to keep this detail alive.
Go Back